


Seitons Masdeu Hola i Adeu
Seitons Masdeu Hola i Adeu is the official presentation of a vinegar-marinated anchovy company founded by the artist, daughter of the last fish auctioneer (crying out bids aloud) in Arenys de Mar, her hometown. The piece sits somewhere between a performative meal, a 1990s television program, and a theatrical work.
Dates and times
Sunday, March 29, 1:00 p.m. to 3:00 p.m.
Address
Moll de Barcelona, Port Vell (Port of Barcelona). Village
Neus Masdeu has been able to make her dream come true: creating a vinegar-marinated anchovy company.
Seitons Masdeu Hola i Adeu is the official presentation of a vinegar-marinated anchovy company founded by the artist, daughter of the last fish auctioneer (crying out bids aloud) in Arenys de Mar, her hometown.
The piece lies somewhere between a performative meal, a 1990s television program, and a theatrical work.
A company where everything has its place, and where there is always a sense of doubt between what is real and what is fiction.
During the event, some of the ins and outs of the fish auctioneer’s trade are revealed, along with the history and imaginary world of the company.
At the same time, the piece reflects on what once was and is no longer: the profession of the auctioneer, the quality of the fish, spaces and rituals that have disappeared—things that have come and gone; hello and goodbye.
The audience takes part in an auction of official products led by Josep Masdeu (Neus’s father) and tastes three dishes with anchovy as the protagonist.
All this, along with a few more surprises, unfolds in a peculiar format: sitting down and sharing a table, as in a banquet.

Josep Masdeu
Neus Masdeu
Visual artist and performer (born 1995) based in Barcelona. Her practice brings together performance, research, and mediation, often from a perspective rooted in everyday contexts and popular imaginaries. Her works, frequently interactive, range from a chickpea concert to a vinegar-marinated anchovy start-up.
She is currently developing the project MG (or How to Make Pan con Tomate in New York) at the Food Cultura archive, is an artist-in-residence at EART, and is pursuing a Master’s degree in Research and Production in Visual Arts at the University of Barcelona. She has presented her work in contexts such as the Grec Festival, Teatre Lliure, Fundació Joan Brossa, Arts Santa Mònica, and M|A|C Mataró, and has received research and innovation grants in visual and performing arts.

Marta Garcia Cardellach

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